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All Journal Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat PELS (Procedia of Engineering and Life Science) Abdimas Mandalika
Miranda, Wiji Amelia
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Physics

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Strategic Oversight and Quality Validation in Spice Production Enhancement: Pengawasan Strategis dan Validasi Kualitas dalam Peningkatan Produksi Rempah-rempah Miranda, Wiji Amelia; Hudi, Lukman; Anwar, Saiful
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1546

Abstract

This study examines the effectiveness of a comprehensive control management and quality control system in the seasoning production process, focusing specifically on a menu-specific seasoning variant (MSS). The methodology encompassed various stages including material acceptance, sieving, mixing, and final packaging, integrated with stringent control measures such as equipment and facility cleaning, material separation, and machine maintenance. Quality control tests conducted included sodium chloride content, pH analysis, seal strength, and bubble tests. Results indicate that these systematic processes significantly enhance product quality by ensuring compliance with predefined quality standards. The implications of this study suggest that rigorous process oversight and detailed quality assessments can markedly improve the reliability and safety of food seasoning products, providing a framework for industry-wide best practices. Highlights: Process Management: Systematic control measures, including equipment and facility cleaning, ensure a contamination-free production environment. Quality Control: Rigorous testing, including sodium chloride content and pH analysis, guarantees that the products meet established quality and safety standards. Product Compliance: Implementation of advanced control and quality assurance protocols ensures that products consistently comply with industry standards. Keywords: Instant Seasoning, Quality Control, Safety Standards
Empowerment of Processing Butterfly Flower (Clitoria ternatea) as Functional Food in the Tambulampot RW XI Group at Sumorame Candi Sidoarjo Hudi, Lukman; Budiandari, Rahmah Utami; Prihatiningrum, Andriani Eko; Alhaq, Alfrina Nabila; Miranda, Wiji Amelia
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3481

Abstract

Abstract Telang flowers are one type of tambulampot plant that is widely cultivated. The butterfly pea flower (Clitoria ternatea) is a flower that comes from vines which is also known as the butterfly pea flower, blue flower, or butterfly pea flower. This flower contains compounds that can be used as natural dyes, especially to provide a blue or purple color to food or drinks. This flower contains anthocyanins, such as high concentrations of sinensetin and ternatin, which give the flower its blue color. Anthocyanins have antioxidant and anti-inflammatory properties that can protect body cells from oxidative damage. Clitoria ternatea flowers also contain flavonoids such as kaempferol and quercetin, which have antioxidant and anti-inflammatory properties similar to anthocyanins. Several types of alkaloids are found in Clitoria ternatea flowers, such as serotonin and coumarin, which can have a relaxing effect on the body and nervous system. Several studies show that Clitoria ternatea flower extract can help lower blood sugar levels. In the application of food products, Clitoria ternatea flowers can be used to make traditional telang tea drinks, cake and ice cream toppings, for food coloring and so on.
Mewujudkan UMKM Berkinerja Tinggi melalui Diversifikasi Produk dan Branding pada UMKM Babakaran Raos untuk Mencapai SDG’s No. 8 Hariyanto, Wiwit; Hudi, Lukman; Hermawan, Sigit; Ahmad, Aufa; Miranda, Wiji Amelia
Abdimas Mandalika Vol 5, No 3 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/am.v5i3.38693

Abstract

Abstract:  Babakaran Raos MSME is a culinary business facing challenges in improving product quality, menu variety, and business competitiveness amidst increasingly fierce market competition. This Community Service (Abdimas) activity aims to create a quality MSME through product diversification strategies and strengthening business branding. The implementation method of the activity includes training and mentoring in the production of presto milkfish as a form of product diversification, business branding mentoring through improving visual identity and product packaging, and strengthening understanding of digital-based marketing. Abdimas activities are carried out in a participatory manner by prioritizing direct practice so that partners gain applicable experience in business development. The results of the activity show an increase in partner knowledge and skills in processing more varied, hygienic, and value-added products, as well as an increase in partner understanding of the importance of branding in building product image and appeal in the eyes of consumers. In addition, Babakaran Raos MSME has a diversified product, namely presto milkfish. This program is expected to be able to encourage the sustainability of Babakaran Raos MSME and become a model for MSME empowerment based on product quality improvement and branding strategies.Abstrak: UMKM Babakaran Raos merupakan usaha kuliner yang menghadapi tantangan dalam peningkatan kualitas produk, variasi menu, dan daya saing usaha di tengah persaingan pasar yang semakin ketat. Kegiatan Pengabdian kepada Masyarakat (Abdimas) ini bertujuan untuk mewujudkan UMKM yang berkualitas melalui strategi diversifikasi produk dan penguatan branding usaha. Metode pelaksanaan kegiatan meliputi pelatihan dan pendampingan produksi olahan bandeng presto sebagai bentuk diversifikasi produk, pendampingan branding usaha melalui perbaikan identitas visual dan kemasan produk, serta penguatan pemahaman pemasaran berbasis digital. Kegiatan Abdimas dilaksanakan secara partisipatif dengan mengedepankan praktik langsung agar mitra memperoleh pengalaman aplikatif dalam pengembangan usaha. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan mitra dalam mengolah produk yang lebih variatif, higienis, dan bernilai tambah, serta meningkatnya pemahaman mitra terhadap pentingnya branding dalam membangun citra dan daya tarik produk di mata konsumen. Selain itu, UMKM Babakaran Raos telah memiliki produk diversifikasi yakni bandeng presto. Program ini diharapkan mampu mendorong keberlanjutan UMKM Babakaran Raos serta menjadi model pemberdayaan UMKM berbasis peningkatan kualitas produk dan strategi branding.
Co-Authors Ahmad, Aufa Alhaq, Alfrina Nabila Andriani Eko Prihatiningrum, Andriani Eko Lukman Hudi Rahmah Utami Budiandari Saiful Anwar Sigit Hermawan Wiwit Hariyanto